It is not as soft as white rice but certainly softer than most brown!
Penny
On 5/8/15, gail johnson via Cookinginthedark
wrote:
> What is the consistancy of the rice when it is done?
> Is it really soft?
> 2/3 cup of water isn't very much.
> It sounds yummy.
>
Hi Ellen, Here it is from all the way back in 2003! Wow!
I have made brown rice this way, and it turns out well (for brown
rice...)! I still prefer white, but this works. I have made it with
only water, with the bouillion concentrate from Trader Joe's, and with
boxed chicken broth. Enjoy!
Penny
Sou
Ellen, I agree with you completely! Cranberries are just as bad as
blueberries, by the way! The absolute worst thing to clean up though
is pyrex! When a pyrex dish is dropped, it explodes, and there are
dangerous shards of glass virtually everywhere!
Penny
On 5/2/15, Mary Ann via Cookinginthedark
Older bread recipes call for scalding the milk. Apparently, it isn't
really necessary to do this in order for your bread to come out just
fine. You would want the milk to be lukewarm, and you can accomplish
this by heating it until it feels warm to the touch either in a pan on
top of the stove or i
The current advice from the CDC and all the cooking magazines is not
to rinse the checken. Rinsing under running water, they say, spreads
the bacteria around and doesn't help eliminate it. The current
recommendation is simply to rely on the heat of cooking to
eliminate/kill the bacteria.
On 4/12/1
Hi Alex, Maybe you need to increase the temperature - and, if possible
preheat the pizza stone and then just plop the pizza pan on top of the
preheated stone. Preheat to the highest temperature your oven will
readh - 500 or even 550 if it will go that high - and then start
checking the pizza at abo
Here are two more:
Traditional Teriyaki Sauce
Makes about 1 1/2 cups, easily doubled
7 tablespoons sake
7 tablespoons mirin cooking wine
7 tablespoons dark soy sauce
1 tablespoon sugar
Combine all ingredients in a small saucepan, set over medium heat,
bring to a boil and simmer until the sugar is
It's Mardi Gras -- so time for some gumbo! I've been making seafood
gumbo for quite a few years now. It's always good. But tonight's gumbo
-- Wow! The difference is the roux. I've always made a microwave roux.
Don't get me wrong, the microwave roux is good. But today's -- made
according to Alton Br
Hi Nancy, Potato Kugel is delicious! It's a giant potato pancake that
you bake in the oven! Then, yuou cut it into wedges and serve with
sour cream! Yummm - I'm starving!
Here's how I make it. The recipe is from "The Vegetarian Epicure," and
I've been making it for many years.
POTATO KUGE
Hi, This is the recipe I have for Italian Wedding Soup. I hope you
enjoy it. It's delicious!
Penny
Italian Wedding Soup
A delicious traditional soup that contains meat, green vegetables, and pasta.
Prep Time: 1 hourCook Time: 45 minutesServings: 6Serving Size: 1 cup
Ingredients
- MEATBALLS:
-1/
Just to add to Kathy's instructiohns, if you cook too much pasta and
have it left-over the next day or the day after, just hjeat some olive
oil in a 10-12--inch skillet, add a couple cloves of garlic, minced,
and the pasta. Cook until heated through, serve with lots of grated
parmesan and other sau
Hi to all,
I'm pasting my baba ganush file below. The top of the file is the
e-mail message I have saved ever since Henry, who was an absolutely
wonderful man and a frequent contributor of deliciousness to this
list, sent it many years ago. I have added to the file since then, and
I love making bab
Hi Alex and others, My pasta pot is one of the best investments I ever
made. It's great for pasta - also for shrimp boils (with shrimp,
potatoes & corn all cooked together in the same pot, and for
innumerable other large cooking tasks, and it's so much safer to lift
the colander out of the pot, let
Hi, The key to cooking pasta is to use lots of water and lots of salt!
Cook it until it's just cooked -- you don't want mushy pasta! The
Italians call it "al dente!" Fill your pasta pot about two thirds full
with cold water. When it comes to a full, rolling boil, add at least a
Tablespoon (I use mo
Hi Kathy. This is how I peel apples and pears. I don't know if it
saves me any time, but it always seems to go faster than peeling the
whole apple all at once. I cut the fruit into quarters, then I peel
and cut the little sliver of core out of each quarter one at a time.
HTH, and Merry Christmas!
P
Hi Sherri,
Here's my Grandmother's recipe for Sweet Potato Pie. This recipe makes
a lot of filling -- easily enough for 2 9-inch pies or a 10-inch pie
plus a couple of custard cups filled with the delicious filling (and
served for a snack or breakfast!) Of, you can use 2 cups of milk
instead of 3,
Hi Bill, It's sugar that comes as bigger grains. You can often find it
labeled as "Demerara" sugar (I may have spelled that wrong). I know
that Whole Foods and Trader Joe's both carry it. If you don't have it,
you dan just sprinkle the cookies with regular granulated sugar.
HTH,
Penny
On 11/16/14,
Dale, hope all is okay with you. Take care.
Penny
On 10/27/14, Dale via Cookinginthedark wrote:
> We have had some personal issues to take care of that have taken
> precedence over anything else.
> We hope to be back the first week of November.
> Dale
> At 08:34 PM 10/26/2014, you wrote:
>>Maybe
Tactile "Use-By Date" Label "enabling visually impaired consumers" invented
Is this the end for use-by dates? Young inventor develops 'Bump Mark'
label which can tell you whether your food is off with the swipe of a
finger
http://www.dailymail.co.uk/news/article-2759902/Is-end-use-dates-Young-in
I love my Cuisenart food processor. All food processors have a locking
mechanism that prevents users from having their hands near the blades
when the processor is on.
Penny
On 9/14/14, Christina Brino via Cookinginthedark
wrote:
> I have a question. I want to buy a food processor but my concern
Charles, The boxed stuff may, indeed, be cheaper initially -- but far
more expensive in terms of health costs down the road.
Here's how my Mom used to make -- and I still make our mac and cheese
in the oven: Cook 3/4 to 1 pound of elbow macaroni. Layer the cooked
pasta in a casserole dish with alt
Hi Alex, Wow, what a drag your diet is!
Here's my favorite of all time pasta sauce. If it's too chunky, you
could just puree it with an immersion blender, and all of the butter
mellows any acidity the tomatoes may have started with!
Quintessential Tomato Sauce
Use fresh tomatoes, but you can make
I brown the sausage first. I put the kraut in the bottom of the crock,
add the sausage on top - sometimes I also brown some onion slices and
add that as well - and once in a while (in fall or winter) I sauté
apple slices in butter and add them as well. 4-6 hours on low works
just fine because the s
Hi Bill, I used to make sour dough bread all of the time. I'll paste
the recipes and directions I used below. It was delicious and fun -
but I guess I just got too busy in recent years.
Good luck!
Penny
SOURDOUGH BREADS
For a while, when Katrina and Alex were little, I made sourdough
bread
Yummm! Where do you buy custard powder?
These sound delicious!
Happy Victoria Day and happy summer!
Penny
On 5/16/14, Susan Lumpkin wrote:
> What is custard powder?
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Donald
> Sen
Hi, I do this all of the time! Olive oil is delicious, and nothing
bakes a pizza better than a cast-iron skillet! Have a delicious lunch!
Penny
On 5/16/14, Bill Deatherage wrote:
>
>
> Hello,
> I am in the process of using my cast-iron skillet to bake a pizza in.
> Something I either heard about
Everyone in the path of the storms, stay safe and keep well informed!
Here's the brownie recipe I have been making for many years. They are
always delicious and a big hit.
Butter a 9-inch square pan. Dust lightly with cocoa powder. Tap out excess.
Preheat oven to 350 degrees.
Melt 4 oz. unsweet
It's $204 at Amazon.
Penny
On 4/23/14, gail johnson wrote:
> I knew I'd seen this grill before. It's been around for quite awhile.
> here's the link:
> http://www.google.com/url?q=http://getoptigrill.com/&sa=U&ei=0YxXU4utKI7nsATehoH4DA&ved=0CFoQFjAH&usg=AFQjCNHA6QmFu2gnSK4zxcLD2r4_eWsHOA
> if a
Dear All,
I don't know any more about this item than the writer of the message
has shared below, but it certainly sounds interesting and like
something cooks who are blind should know about! Dale, any chance you
can procure this marvel for BlindMiceMart?
Enjoy!
Penny
-- Forwarded message -
What a shame! I remember when AFB gave the company an award for making
theirproducts so accessible (with braille labels as well as braille
catalogs and instructions). I believe it was sometime in the early
2000s. Those of you who use their prducts might want to contact AFB as
well.
Penny
On 3/30/1
Tere e 8 TBSP of butter in a stick. Half of that is 4 TBSP. (1/4 cup),
half of that is 2 TBSP, and half of that is 1. You can usually
guestimate, using this information, and come up with an amount that's
close to what's called for in the recipe. One third of a cup is 5-1/2
TBSP., which is about 2./
Try bringing vinegar to a boil in the pan, scraping the bottom a
little while it boils, leaving it overnight, then in the morning - or
later - filling with hot soapy water and adding a dryer sheet to the
pan. Then, leave it overnight again, and hopefully, the burned-on
crust will peel right off.
HT
I do something similar with bone-in turkey breast in the crock pot.
Here's what I do: I make a "rack" using celery stalks and sliced onion
in the bottom of the crock pot, sprinkling with salt and pepper. Then
I put the turkey breast - salted liberally, on top of the "vegetable
rack." I pour over th
I don't know how hot the water gets with a HotShot, but what you need
is water slightly lower than the boiling point. I would think the hot
shot would work well if it makes enough almost-boiling water at a
time. I measure out the amout of water needed in the French Press
carafe and then pour that a
I don't mind the clean up under the running water in my kitchen sink,
but it would be a hassle at work.
Sadly, most offices, if they have coffee available at all, have the
one-cup Kuric (sp?) available for their employees.
Pwersonally, I stick with Starbucks when I have to go into the office.
Some
I use a French press coffee maker. I measure the water in the pot,
pour it into an electric tea kettle, grind the coffee while the water
is heating up. Put the ground coffee into the pot, pour in the nearly
boiling water, stir it up, wait 4 minutes, and then use the plunger to
plunge the grounds to
Hi Will,
How about Butter Chicken? It's a delicious Indian dish, super easy,
very impressive! You will also need to cook some rice to serve with
it, and/or buy some Nan bread at Trader Joe's or the supermarket.
Slow Cooker Butter Chicken
Recipe By :
Serving Size : 8 Preparation Time :0:2
And, to you! And everyone on the list!
Penny
On 12/23/13, Danny Wells wrote:
>
> Thanks and a Merry Christmas to You and Everyone!
>
> Danny
>
> This is a faithful saying and worthy of all acceptance, that Christ Jesus
> came into the world to save sinners, of whom I am chief.
> 1 Timothy 1:15
>
I have a terrific spice rack that revolves and holds 12 spice jars on
each of 4 sides. I have brailled the top of each jar (also labeled in
print for the cooks in my family who are not blind. I keep meaning to
rearrange the bottles so that spices that tend to be used together are
placed near one a
And fresh mushrooms!
Penny
On 11/15/13, Sandy wrote:
> Those egg slicers do a marvelous job of slicing strawberries!
>
> Courage is Fear that has said its prayers.
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Nicole Massey
These are truly delicious - and whenever I make them, I think of Henry
and smile - and miss him!
Penny
On 10/29/13, Shannon Hannah wrote:
> Sherri, this has been my favorite scone recipe for years. It was posted to a
> group called “blindcook”
> years ago by Henry Kasten. I cut them into biscuits
A jelly roll pan is much shallower than a cake pan or Pyrex baking dish. It's
dimensions are 10x15 inches, whereas the dimensions of a rectangular baking pan
or dish are likely to be 13x9 inches.in addition to greasing a baking pan or
dish, sprinkle I'n a light coating of flour (or cocoa powder
Next time you coat the skillet with something that refuses to come off, try
adding a dryer sheet to the overnight soaking water. The anti static properties
of the dryer sheets cause the burned-on food to loosen and lift right off after
several hours of exposure. Congratulations on your cooking a
Just cut around the core with a knife. I never take out the seeds! I
know that some people do, but I think tomatoes are delicious with and
without their seeds! I have read that you can take out the seeds by
cutting the tomatoe in half, holding each half over a bowl and
squeezing gently. Truly t
CROCK POT BREAD PUDDING
8 slices white bread, cubed
1/4 c. melted butter
2 eggs, beaten
2 c. milk
1/4 c. sugar
1 c. golden raisins
1/2 tsp. nutmeg
- --SAUCE:--
3/4 c. brown sugar
2 tbsp. butter
1 c. water
1 tsp. vanilla
2 tbsp. flour (rounded)
Place bread cubes in a well greased crock pot. In a
Hi Becky, It's in the dairy section of the grocery store. Also, some
stores - Trader Joe's is one - sell it in those long-life tetra
packages where they sell the juice boxes and regular milk that comes
packaged in those same kind of boxes. The fresh tastes best.
Penny
On 6/3/13, Nancy Martin wr
Almond milk is made from almonds. Use it in recipes as a substitute
for cow's milk. It's very useful if you're cooking for someone with a
dairy allergy or a soy allergy.
HTH,
Penny
On 6/1/13, Vicki wrote:
> I recently got one and the ingredients that were read to me did not include
>
> soy prod
Hi, I have a recipe for chocolate syrup brownies that I used to make
-- the recipe is from the 70s -- and it calls for a 16-oz. can of
chocolate syrup. I'll paste the recipe below so you can compare.
Happy baking!
Penny
Chocolate Syrup Brownies
>From an Article Containing Recipes Which Would Survi
Hi Colleen, I don't think the microwave would work well for cooking
bread pudding. I believe the bread would become too tough. What does
work very well is the crock pot! And, baking in the oven in a water
bath also leads to perfect results.
Penny
On 5/29/13, Colleen wrote:
> Hi,
>
> Does anyo
Here is an excerpt from just one of many online discussions: Causes
No-one really understands the cause (or causes) of Alzheimer's
disease. Genetic inheritance
may play a part and it does seem that a rare early onset form of the
disease is inherited
in a few families.
Scientists have also suggeste
Hi Wendy, I have heard that aluminum can be a contributing factor to
Alzheimer's Disease. I have also heard that there is little to no
scientific validity to this claim. I guess we all have to choose what
to believe and which scientific studies or theories to credit. I try
to avoid using foil.
Hi - Here's a crock pot recipe I've been savaing, but I have not tried it yet.
Penny
Crock Pot Chicken and Dumplings
3 pounds boneless, skinless chicken thighs
Salt and Pepper
3 TBSP. oil
2 onions, minced
2 celery ribs, sliced 1/4-inch thick
6 garlic cloves, minced
1 TBSP. tomato paste
2 tsp. fresh
Helen, What a delicious lunch - Your meal will be a hit! Have a great
time, and thanks for sharing the recipes.
Penny
On 4/25/13, Helen Whitehead wrote:
> Here are the recipes for our menu tomorrow, for the cooking group I attend
> monthly.
> And I'm bringing in the ingredients to make this meal
rator once it's been opened.
Penny
On 4/22/13, Sharon wrote:
> Is there a difference in texture when you get most of it off?
> Sharon
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Penny Reeder
> Sent:
able sauce? Not a name I recognize.
>
> Denise Millette
>
> On Apr 22, 2013, at 12:42 PM, "Sharon" wrote:
>
>> How do you peel the ginger?
>> Sharon
>>
>> -Original Message-
>> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbr
I recently tried the recipe below, and my family liked it very much. Enjoy!
Penny
Sriracha-Glazed Chicken
Yield
Serves 4
Ingredients
1/4 cup soy sauce
2 tablespoons plus 1 teaspoon white vinegar
1 tablespoon Sriracha sauce
1 tablespoon sugar
1 1/2 teaspoons grated peeled fresh ginger
1 1/2 teaspo
Personally, I found the fact that you felt you needed to ask such a
question was offensive. About what other group of people would you
ask such a question, e.g., Why would a person who is mentally ill need
to learn to cook; why would a wheel chair user need to learn to cook;
why would a cancer pat
R.J., these rolls sound delicious . But, is the yeast measurement right? Should
it say teaspoons rather than tablespoons? Have a happy Easter dinner with your
friends, and thanks for sharing so many great recipes and cooking methods with
the list! Penny
Sent from my iPhone
On Mar 31, 2013, at
Hi Dave, I'm sorry, I don't and there's no one around to look it up
for me. It's the mid-price range, and as I said, the one where the
buttons are not accessible from the front -- they're on the top of the
door panel and accessible when one opens the door.
One more thing is that it is crucial to
Hi Dave, We just purchased a new dishwasher. We went to Best Buy to
look at them, and the salesman took all kinds of time, showing me all
of the tactile features of each model and really seeming to understand
my needs as a person who cannot see. We bought a Bosch dishwasher.
The controls are rais
Oh, I am so sorry to learn this. Henry was such an enjoyable, helpful and
upbeat person. We were all blessed to make his acquaintance.
Sent from my iPhone
On Mar 18, 2013, at 4:44 PM, "Helen Whitehead" wrote:
> Unfortunately, Henry Caston has passed away. He was a long time cooking in
> the d
Just swish around in hot soapy water, rinse and dry.
Sent from my iPhone
On Feb 24, 2013, at 3:52 AM, "Sandy" wrote:
> Are they difficult to clean? Honey is so sticky!
>
> Courage is Fear that has said its prayers.
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookingint
I think I bought my first honey dipper bundled together with a honey
pot, which is a pottery jar, the lid of which includes a hole for
holding the honey dipper submerged in the honey which is stored
inside. I have a couple dippers, both are wooden rods the end of
which contains a grooved surface t
I use a honey dipper, which helps to control the drips to some extent. A
squeeze bottle, like a honeybear also works pretty well. I don't think
refrigerating or freezing would work because it would be so hard to get the
honey to flow. Penny
Sent from my iPhone
On Feb 20, 2013, at 6:11 PM, D
Hi Bill, Yeast in packets should last a long time, especially if you
keep it in the refrigerator or the freezer - both are fine and
lengthen the life of your yeast. I believe you can get Red Star yeast
in packets as well as in the jar. I prefer SAF yeast, which I buy
from Amazon.com. It's from
Hi Marianne,
Here are several lemon chicken recipes. I have used them all, and
each one is delicious. Enjoy!
Penny
Lemon Garlic Chicken
from River Road Recipes II...
A Second Helping
INGREDIENTS:
1/4 cup oil
1 broiler or fryer, cut up, or chicken pieces
Flou
Hi Walt, Check them after the shortest time in the recipe has arrived.
touch a cookie very lightly - if it seems solid, it's probably ready!
Cookies often firm up during the minute or two after you remove the
baking sheets from the oven, so unless the recipe states otherwise,
wait a couple of min
The only thing you can do is to ask someone who can see for help. I
believe the bullion cubes in the glass jars are wrapped in different
colors of foil -- red for beef, blue for chicken, green for veggie if
memory serves, so you could ask someone to tell you what color they
are, or perhaps even us
Hi Tom, Your recipe is probably from the 1970s or 80s when crock pots
were first introduced and when people used to buy their meats from a
friendly butcher who owned his or her own shop or worked for a
supermarket. Now most meat arrives at the market already having been
cut and trimmed. I have ne
Hi, 1 Tbsp. of white or brown sugar for each teaspoon of cinnamon, I.e. 3 tsp.
of sugar for each tsp. of cinnamon. Enjoy! Penny
Sent from my iPhone
On Jan 4, 2013, at 2:34 PM, Kimberly Qualls wrote:
> Good afternoon, everyone...I was wondering what the ratio of sugar to
> cinimon is for, let'
A couple of months ago, I needed 1 cup of brown sugar for a cookie
recipe. I thought I had the brown sugar when I started mixing the
dough, and, when it turned out I didn't, I added some molasses to
white sugar and used that instead. I do think the cookies were better
the next time I made them, w
Hi Jody, Yum - lasagna!
I make Emeril's recipe. I even make the home-made tomato sauce, of
which you use half for the lasagna - the rest is great on spaghetti or
with baked penne pasta, ! with bechemel and mozzerella. Anyway, the
one change I make in Emeril's recipe is that I use 1 pound of groun
Hi Shannon, I substitute coconut oil for shortening. It substitutes
perfectly, has no transfat, and is delicious! Butter doesn't always
work when you are trying to substitute it for shortening, and neither
does conventional cooking oil -- although if you eliminate 2 TBSP. of
oil for each cup, in
Helen, Thank you so much for sharing these recipes. It just so
happened that I had all of the ingredients to make the brocoli and
mushroom lasagna, and it's baking in the oven as I type this -- and
smelling quite good! I did add the nutmeg to the white sauce. I
sauteed 2 sliced shallots along wi
That's great newes! Let the good news continue.
Sincerely,
Penny
On 10/25/12, Steve and Gina Stewart wrote:
> we have some good news. Gina cancer is better. she still have a little spot
> in liver, and some in her chest wall. hopeful three or four months to go.
>
> STEVE and GINA STEWART
> CnD
Hi Linda, Scrapple is primarily served as a breakfast food, and it is
eaten primarily by people who live in the mid-Atlantic states, from
Pennsylvania down to Georgia. I grew up in Maryland, and my sisters
and I, and all of our children and some of our grandchildren, enjoy
scrapple because it was
Jude, after many years of trial and error, I can tell you what usually - but
not always - works for me. Use a cast iron skillet. Heat the pan over medium
high heat while you slice the scrapple. Add a thin layer of oil (I like
sunflower or canola or olive) and lay your.slices, well separated fr
Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sisi Ben-Simon
> Sent: Friday, September 28, 2012 3:41 AM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] sweet potato pasta
>
> Hi,
>
> I'm sure you
Hi, I learned to make borsht from my Ukranian neighbor many years ago.
It's still my oldest child's very favorite soup! Nowadays, I roast
my own fresh beets (Place in covered casserole with an inch of water,
and roast until easily pierced with a paring knife, cool slightly and
peel), and I use th
Hi Abby, There are Korean noodles that are made from sweet potatoes.
I have never found them or eaten them, but I have been saving the
recipe I'm pasting below for quite a long time, for the day when I
find the sweet potato noodles and can make this delicious-sounding
dish! Enjoy!
Penny
p.s., And
> Can you describe an oven pot? Is that similar to a Dutch Oven?
> - Original Message ----- From: "Penny Reeder"
> To:
> Sent: Sunday, July 22, 2012 8:42 PM
> Subject: Re: [CnD] stuffed cabbage
>
>
>> This is how I make stuffed cabbage. It's time co
o nice to see you here on this list. I remember
corresponding with you back in the day when ACB-L was a fun place to
be!
Penny
On 7/23/12, Chasity Jackson wrote:
> Thanks so much Penny. I appreciate it.
> Chasity
> - Original Message -
> From: "Penny Reeder"
> T
Hi Chasity, I have seen at least one or two on BookShare. The NLS
also has lots of cookbooks, and it's worth doing a subject-matter
check.
HHTH
Penny
On 7/23/12, Chasity Jackson wrote:
> Hi everyone,
>
> Does anyone know if the Six Ingredients Or Less cookbooks are in an
> alternative format? I
org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Penny Reeder
> Sent: Sunday, July 22, 2012 8:46 PM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] cooking rice
>
> On 7/22/12, Nicole Massey wrote:
>> This is something I'm trying to figure out right now.
This is how I make stuffed cabbage. It's time consuming but well
worth the effort!
To make the stuffing:
Cook 1 cup of long-grain white rice.
Cook 1 pound ground beef. Remove from skillet and, in drippings, or
olive oil, cook 1 medium-size onion, chopped, until golden and
smelling delicious!
C
On 7/22/12, Nicole Massey wrote:
> This is something I'm trying to figure out right now.
> I make the rice and sauce packaged stuff in the microwave all the time, and
> they require two cups of water to a packet of rice, and it takes about
> 12-14
> minutes in the microwave to get it cooked. My su
gt; there is good tasting meat for far less money.
>
> ---
> Be positive! When it comes to being defeated, if you think you're finished,
>
> you! are! finished!
> - Original Message -
> From: "Penny Reeder"
> To:
> Sent: Thursday, July 05, 2012 11:
Oh, it sounds like you had a lovely visit to our country, I hope all
of the people you met made you feel welcome, and I'm so glad you
enjoyed it! Wish we could send you some chocolate chips! The kind
that I don't buy -- I get them from our "Trader Joe's stores -- are
made by Nestle, which is such
for me iss since i'm out of your country, i
> can't think in pre-made things, but think from scrach :)
> which probably is better, just not always easy to find ;)
>
> greetings from Ranveig :)
>
> 2012/7/5, Penny Reeder :
>> Whipped cream is the most appropr
Whipped cream is the most appropriate and delicious substitute for
either coolwhip or dreamwhip. Even whipped cream from a spray can is
likely to taste better and contain more real ingredients than Cool
Whip, which is an edible plastic! To whip cream, chill mixing bowl
and beater(s). Pour in cre
It is the fat that carries the flavor. Better to eat less flavorful grass-fed
beef than a bigger quantity of flavorless low-fat industrially raised beef!
Sent from my iPhone
On May 29, 2012, at 4:11 PM, "marilyn deweese"
wrote:
> Ground round has less fat so it is not as greasy. I prefer gr
We buy 80-20 ground beef or chuck. The secret to great flavor is to buy only
Grass fed, free-range meat.Sent from my iPhone
On May 28, 2012, at 6:59 PM, Claudia wrote:
> Hi All,
>
> How many of you use ground round? If so, how do you find the texture, taste,
> etc? versus ground chuck or g
Hi, I use only the juice which I squeeze from real lemons or the
frozen lemon juice, made I think by SunKist, which is actual lemon
juice that has been frozen (Just thaw, store in the fridge, and use as
needed). I never use the so-called "Real Lemon" juice in an
unrefrigerated or frozen bottle bec
> everyone! It seems to be going fast so I'd advise you to get on quickly!
> Happy hunting and cooking!
>
> Susan
>
>
>
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Penny
Here's a crock pot recipe that I like.
BTW,the easiest way to make caramelized onions is in the slow cooker.
Just slice 3-6 pounds of onions (The crock pot can be 2/3 full).
Sprinkle onions with salt and pepper as you add to the crock. Plop a
stick of sweet butter on top of the onions. Cover the
The heavy cream is heated to a temperature that is hot enough to melt the
chocolate . There is no need to refrigerate the cake, as there would be if it
wasa whipped cream frosting. This kind of frosting is called ganash - and I
have never seen a recommendation to refrigerate the cake after t
You don't need a mix to make a cake, and when you make a cake from
scratch, you don't end up with the chemically sweetened and preserved
taste that comes with every cake mix. Here are my layer cake recipes.
Enjoy!
Penny
HOMEMADE LAYER CAKES
These cakes are easy and failure-proof - and lo
Here's the web site address for Directions for Me, where you can find
directions which have been printed on packages of processed foods,
such as cake mixes, frozen dinners, etc., as well as other kinds of
products. It is very helpful.
http://www.directionsforme.org/
You can also find great recip
Best wishes, Steve! Have a lovely wedding and a wonderful party! It is so
wonderful when love finds the way and saves the day for two deserving people!
Penny avs av
Sent from my iPhone
On Apr 16, 2012, at 8:07 PM, "Steve Stewart" wrote:
> send wishes off list.
>
> Hi folks, This weekend
I have never heard of a self-cleaning feature without a lock. I have read
about people who purposely break the lock and then crank up the heat and use
the oven to bake their pizza! Actually, I think breathing all those horrible
Easy-Off fumes would be a lot more dangerous than using your sel
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